While the origins of Chicken Tikka Masala remain unknown, it is one of the most favoured dishes in Indian restaurants world over. Chicken Tikka Masala like Chicken Korma and Butter Chicken who’s roots stem from North Indian culinary influences, are similar in composition – grilled chicken in a creamy sauce – definitely not characteristic of everyday Indian food.

Chicken Tikka Masala can at best be described as marinated grilled chicken simmered in a creamy tomato sauce. While recipes vary most Chicken Tikka Masala have a characteristic orange color. Cooking techniques also vary from tandoor or gas grills but it is still fairly easy to make restaurant like Chicken Tikka at home.

1. Marinate the chicken overnight or at least 1 hour prior to cooking.
Dice chicken breasts into cubes. Sprinkle with salt and 1 teaspoon garamasala. Cover with yogurt. Mix until the chicken is evenly coated with yogurt. Cover and place in the refrigerator.

3. To cook the chicken, place marinated chicken on a baking tray or on skewer sticks. The chicken can be grilled in the oven or over hot coals or in a pan on the stove. Grill for 6-8 minutes turning until all sides are evenly browned. Remove from heat then add to Tikka sauce (Step 7)

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